Kirsebaerkremkake- Cherry Cream Cake – a delicious recipe with almonds, sugar, egg whites, whipping cream, egg yolks, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
The Cake:Grind almonds twice, the second time with the confectioners' sugar.
2
The almonds should have the consistency of flour.
3
Whip the egg whites until stiff but not dry, and blend with the nuts.
4
Divide and spread batter in two greased 9-inch (23 cm) springform pans, and bake at 320 degrees F (160 degrees C) 25 to 30 minutes.
5
Cool slightly in pan before removing to rack to cool completely.
6
Makes two 9-inch layers.
7
Cherry Cream:Beat the cream until firm and glossy.
8
Add eggs and confectioners' sugar which have been whipped together until light and fluffy.
9
Stir in the chocolate sauce or syrup, and add cherry juice to taste.
10
Place one cake layer on platter, baked side down, and cover with half of the cream mixture.
11
Add second layer, baked side up, and top with remaining cream.
12
Keep refrigerated until serving time.
1310
kcal
Calories
70
g
Fat
134
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups almonds or 2 cups other nuts, 2 cups confectioners' sugar, 8 egg whites, 1/4 cup whipping cream, and more.
Yes, Kirsebaerkremkake- Cherry Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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